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Pumpkin Tart With Caramel Rum Raisin Sauce

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Ingredients
For crust
  Refrigerated pie crust 1 , softened
For filling
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 3⁄4 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Pumpkin 1 Can (10 oz)
  Eggs 2
For sauce
  Brown sugar 1 Cup (16 tbs)
  Whipped cream 1⁄4 Cup (4 tbs)
  Dark rum 1⁄4 Cup (4 tbs)
  Dark corn syrup 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 450°F and place the cookie sheet in the middle oven rack and the pie crust in a 10" tart pan with removable bottom

MAKING
2. In a blend together all the ingredients for the filling, pour it onto the crust and place it over the cookie sheet; bake for fifty minutes until the crust is golden brown
3. Allow to cool for an hour; meanwhile, in a medium saucepan, mix together all the ingredients for the sauce adn cook over medium flame
4. When it comes to a boil, turn the heat down, simmer for five minutes, stirring all the while

SERVING
5. Serve with the sauce

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
95 Minutes

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